cshenk wrote:

> wrote in rec.food.cooking:

> You seriously need to learn to trim your posts. 50 today with one
> liners at the bottom and 200 or more quoted lines.

Isn't that ZittyBoom's new handle? You're lecturing a retard.

Julie Bove wrote:

> > The only even marginally legitimate use for jarred "gravy" is an
> > extender for real gravy. At least you only had *one* inappropriate
> > ingredient.

> You are probably one of the snootiest people I have run across! I would
> also venture to guess that most people in the US also use a canned, jarred
> or pouched gravy.

Is that supposed to be an endorsement of that godawful slop?

Your inability to distinguish good food from processed food-like
substances is striking. Why don't you try listening and learning
instead of yapping?

BTW, just to show how silly your argument is, look at the number of
meals sold at fast-food joints every day. Does their popularity mean
they're higher in quality than other restaurants', or homemade foods?

You should thank Bryan for pointing out a fact of which you were
apparently ignorant.

"Julie Bove" > wrote in
:

> KenK wrote:
>> "Julie Bove" > wrote in
>> :
>>
>>>
>>> "KenK" > wrote in message
>>> ...
>>>> A chicken noodle casserole recipe I DLed and tried was not very
>>>> good. Could
>>>> someone post a favorite please?
>>>
>>> What I've been making for my daughter is (and I don't measure
>>> ingredients), about 3 servings of cooked pasta, a can or box of
>>> cream of chicken soup, large can of peas drained, a little bit of
>>> pepper and parsley and a large can of chicken, drained. You can add
>>> some onions and mushrooms to this if you want. Bake at 350 for
>>> about a half an hour or in the microwave for a few minutes until
>>> heated through. If you don't want to use the soup, you could use a
>>> jar or box of gravy. Works just as well.
>>>
>>>
>>
>> Thank you. Do you prefer elbow mac or wide noodles?
>
> I've been using Rotnini simply because that is what we have. I would
> use macaroni but we have been eating whole wheat pasta and I have yet
> to be able to find it. Can't use the wide because those seem to
> contain eggs and I can't have them. But really any shape will do.
>
>
>

I buy whole wheat pasta at Walmart with no problem - elbow nac, wide
noodles, spaghetti and lasagna pasta, about all the pasta types I eat.
Fortunately, I have no food allergies or problems. I just like to eat
high fiber because it seems to agree with me and my diverticulitis.


--
"Where there's smoke there's toast!" Anon

"George M. Middius" wrote:
>
> Chemo wrote:
>
> > > Right back at ya!@ I'm cooking a Hungry Man dinner right now and it WILL be
> > > good, imo.
>
> > Now you got me thinking of getting something by Sara Lee!
>
> I don't see the connection. Some of Sara Lee's desserts are decent.

I suppose the connection was 'frozen food.'
That meatloaf Hungry Man dinner last night *was* good too.
The dinner and two pieces of buttered bread to sop up all the gravy.

G.

On Thu, 18 Oct 2012 06:41:37 -0700 (PDT), Bryan
> wrote:

> On Oct 17, 11:32*pm, sf > wrote:
> > On Wed, 17 Oct 2012 16:30:27 -1000, dsi1
> >
> > > wrote:
> > > This is correct. A Sara Lee frozen cake is soooo 60s. As a kid, we used
> > > to eat the SL Poundcake. When I was living on my own, a frozen cake was
> > > not an option - until a few years ago. I don't know why I bought that
> > > cake, I think it was to relive the days of my youth. :-)
> >
> > I bought something or other a couple of years ago that I hadn't bought
> > in years (probably decades). *I remembered how much I used to like it
> > and couldn't remember why I wasn't eating it anymore. *I don't
> > remember why I stopped, but whatever it was tasted much better in my
> > memory... so I decided to keep it that way. *Sometimes, you just can't
> > go back.
> >
> But you don't remember what it was, or for some reason you'd rather
> not say?
>
It was long enough ago that I really don't remember and didn't want to
commit. I underestimated the number of year - it was probably closer
to 10 than 2. I can make a guess and say it was Stouffer's Vegetable
Lasagna, but don't hold me to it.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Julie Bove wrote in rec.food.cooking:

> cshenk wrote:
> > Julie Bove wrote in rec.food.cooking:
> >
> > >
> >>"KenK" > wrote in message
> > > ...
> > > > A chicken noodle casserole recipe I DLed and tried was not very
> > > > good. Could someone post a favorite please?
> > >
> > > What I've been making for my daughter is (and I don't measure
> > > ingredients), about 3 servings of cooked pasta, a can or box of
> > > cream of chicken soup, large can of peas drained, a little bit of
> > > pepper and parsley and a large can of chicken, drained. You can
> > > add some onions and mushrooms to this if you want. Bake at 350
> > > for about a half an hour or in the microwave for a few minutes
> > > until heated through. If you don't want to use the soup, you
> > > could use a jar or box of gravy. Works just as well.
> >
> > Thats one of the recipies out of the 'Campbells cooking' (book based
> > on the soups) pretty much.
> >
> > I see lots of folks dissing it but for a fast fix, it's not that
> > bad. What you have there is the basics but the proportions feel a
> > bit off (then again, I do not know what a 'serving of pasta' is for
> > you).
>
> I have to make my casseroles with less of the starches and more of
> the meats and such. Normally I would put more meat in it still but
> she has been having some stomach issues so I felt that more carbs
> wouldn't be a problem. 1/2 cup cooked is a serving for us.

Ok in that case, a can of soup would be off (too soupy) but it's not a
terible mix there. It's not far off what most here actually do
probably on a weekday when pressed for time.

It it seems too liquid, try 1/2 can soup next time (or equal of gravy
by volume) and next day you can use the rest of the soup with something
else or freeze it in ice-cubes and use at need.

--

Julie Bove wrote in rec.food.cooking:

> Bryan wrote:
> > On Oct 17, 7:20 pm, (Judy Haffner) wrote:
> > >
> > > 1 can ( or jar) chicken gravy
> > >
> > The only even marginally legitimate use for jarred "gravy" is an
> > extender for real gravy. At least you only had one inappropriate
> > ingredient.
> >
> > > Judy
> >
> > --Bryan
>
> You are probably one of the snootiest people I have run across! I
> would also venture to guess that most people in the US also use a
> canned, jarred or pouched gravy. Most of that stuff has things in it
> that we don't eat but I do buy a boxed, gluten free gravy and it is
> perfectly fine. I have had some people's made from scratch gravy and
> it left a lot to be desired. Lumpy and not seasoned well.

No problem, Gravy is one of the things I do not do all that well
because i didnt grow up with it as a normal side. I can manage but
mine is not better than jarred types. My only claim to fame is it isnt
worse (grin) and it;s cheaper to make my own plus fun to do.


--

Julie Bove wrote in rec.food.cooking:

> cshenk wrote:
> > Julie Bove wrote in rec.food.cooking:
> >
> > On canned chicken
> >
> > > I certainly wouldn't use it for all things. But it's fine in a
> > > casserole. It's fine mixed with gravy over mashed potatoes. And
> > > it's perfectly fine in a quick broth based soup when you're sick.
> > > It's also fine in chicken salad.
> >
> > Dunno as I'd try to make soup of it but chicken salad, yes and
> > cassaroles work too. Texture more apt to break up but that isn't
> > always a 'bad thing'.
> >
> > > You can even get a whole chicken in a can. Bones and all. I
> > > haven't tried that. But they do sell them at Winco.
> >
> > Sue Bee was the brand of that which I recall. It's an odd item that
> > hung on after refridgeration was common and is much like your
> > smaller cans of chicken but with wasted bone and skin space. They
> > did something with the 'juice' though that made it so you could
> > make gravy from it pretty well just by adding sifted all purpose
> > flour.
> >
> > Main thing the whole chicken in a can does very well is make a fast
> > chicken soup. You can debone it cold, add the meat and the rest of
> > the can's stuff and a bit of pasta/veggies and have a pretty good
> > soup in 30 mins.
>
> I remember the Sue Bee brand. We used to sell it occasionally when I
> worked at K Mart. It was chicken and dumplings I think. Very good
> for a canned product.

There that one too where it was a stew with dumplings.

I can make better in 45 mins with cooked chicken and canned biscuits
(or 1.5 hours to make real dumplings) but sometimes, 10 mins heating of
a can wins the mix and I add stuff to make it better.


--

wrote in rec.food.cooking:

> On Wednesday, October 17, 2012 9:33:02 PM UTC-4, cshenk wrote:
> > wrote in rec.food.cooking:
> >
> >
> >
> > You seriously need to learn to trim your posts. 50 today with one
> >
> > liners at the bottom and 200 or more quoted lines.
>
> Suck it.

Bozo bin, might see you again if someone quotes you.

--

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>> cshenk wrote:
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > >
>> >>"KenK" > wrote in message
>> > > ...
>> > > > A chicken noodle casserole recipe I DLed and tried was not very
>> > > > good. Could someone post a favorite please?
>> > >
>> > > What I've been making for my daughter is (and I don't measure
>> > > ingredients), about 3 servings of cooked pasta, a can or box of
>> > > cream of chicken soup, large can of peas drained, a little bit of
>> > > pepper and parsley and a large can of chicken, drained. You can
>> > > add some onions and mushrooms to this if you want. Bake at 350
>> > > for about a half an hour or in the microwave for a few minutes
>> > > until heated through. If you don't want to use the soup, you
>> > > could use a jar or box of gravy. Works just as well.
>> >
>> > Thats one of the recipies out of the 'Campbells cooking' (book based
>> > on the soups) pretty much.
>> >
>> > I see lots of folks dissing it but for a fast fix, it's not that
>> > bad. What you have there is the basics but the proportions feel a
>> > bit off (then again, I do not know what a 'serving of pasta' is for
>> > you).
>>
>> I have to make my casseroles with less of the starches and more of
>> the meats and such. Normally I would put more meat in it still but
>> she has been having some stomach issues so I felt that more carbs
>> wouldn't be a problem. 1/2 cup cooked is a serving for us.
>
> Ok in that case, a can of soup would be off (too soupy) but it's not a
> terible mix there. It's not far off what most here actually do
> probably on a weekday when pressed for time.

No. It wasn't soupy at all. Because the soup was condensed it was super
thick. Actually I think this is the first time I ever used the Campbell's
Cream of Chicken. What I used before was a boxed, gluten free product. I
think it was Pacific. It was actually a little runnier and there was
clearly less of it. Either way she still liked the end result.

> It it seems too liquid, try 1/2 can soup next time (or equal of gravy
> by volume) and next day you can use the rest of the soup with something
> else or freeze it in ice-cubes and use at need.

It wasn't liquidy at all. The soup was very thick. I have seen such
recipes where you add milk to them but I never have. In fact when I used to
make tuna casserole I would use two cans of soup for the same size of
casserole dish I used to make this. But... This time it wasn't full to the
top. Actually not even close. I believe there are two servings of soup in
a can. Maybe it's 2.5. I'm not really sure because I don't use canned soup
very often. At any rate, it provided just the right amount of creamy sauce.

Sqwertz wrote in rec.food.cooking:

>
> Don't you dumbassed Google-posters think it's a little obnoxious using
> software that places 7 empty lines of between every half sentence?
>
> Time to killfile ALL google posters again. Who wants to join me?

I just bozo-bin filed one of them. I got tired of the huge number of
messages with 200 lines and a one liner at the bottom.

I don;t care if one top posts or bottom posts. I do not want my time
wasted scrolling through 200 lines to get 'mee too' at the bottom.

I bottom post normally (keeps the attributes easier for most of us) but
I *trim what i am not replying to off*.

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>> Bryan wrote:
>> > On Oct 17, 7:20 pm, (Judy Haffner) wrote:
>> > >
>> > > 1 can ( or jar) chicken gravy
>> > >
>> > The only even marginally legitimate use for jarred "gravy" is an
>> > extender for real gravy. At least you only had one inappropriate
>> > ingredient.
>> >
>> > > Judy
>> >
>> > --Bryan
>>
>> You are probably one of the snootiest people I have run across! I
>> would also venture to guess that most people in the US also use a
>> canned, jarred or pouched gravy. Most of that stuff has things in it
>> that we don't eat but I do buy a boxed, gluten free gravy and it is
>> perfectly fine. I have had some people's made from scratch gravy and
>> it left a lot to be desired. Lumpy and not seasoned well.
>
> No problem, Gravy is one of the things I do not do all that well
> because i didnt grow up with it as a normal side. I can manage but
> mine is not better than jarred types. My only claim to fame is it isnt
> worse (grin) and it;s cheaper to make my own plus fun to do.

We didn't grow up with it either. I was forced to learn how to make it when
my daughter was first diagnosed with food intolerances. Mine has always
come out fine. In those days there were no gluten free products available
that didn't also contain dairy or soy. Now there are.

And I still might make my own, depending on what I am doing. If I want
hamburger gravy or chicken gravy with bits of chicken in it or the same with
turkey, I'll make my own. But if I want it to moisten a casserole, I'll buy
the purchased. Oh and...I did get several of the boxed gravies for free
after I wrote to the company and said that I couldn't figure out how to open
their product. They sent me a lot of high value coupons. That was very
nice.

I will almost always get a product for free if it is something I can use or
if it is something I can pass on to the food bank. I do not as a general
rule get junk foods like that or things that some of those extreme couponers
stockpile like Frank's Red Hot Sauce or Yakisoba noodles. Nobody here eats
that stuff. And I'd be willing to bet that the folks who use the food bank
won't have much use for a hot sauce and probably already have enough of
those free noodles. But at times I get coupons for free products that not a
lot of other people get and I will get those and either find a way to use
them or pass them on to someone who can use them.

Right now we are making an effort to use up the plethora in our cupboards.
Because we didn't know when my husband would be getting his next paycheck,
we immediately began searching for deals and stocking up on non-perishable
things. Thankfully he does have a job now and he is currently making the
same wage as before, save for the amount he has to pay for his apartment in
NY. But I feel that we should still use up some of what we have now for a
few weeks and that will allow me to save for Christmas. I did have the
canned chicken, the pasta and the peas. I did buy the soup but it was on
sale for a good price. It really would have cost me more money had I made
it from scratch because I didn't have all of the ingredients. I would have
had to buy cream and I would have no other use for the leftover cream.
That's just not something we use.

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>> cshenk wrote:
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > On canned chicken
>> >
>> > > I certainly wouldn't use it for all things. But it's fine in a
>> > > casserole. It's fine mixed with gravy over mashed potatoes. And
>> > > it's perfectly fine in a quick broth based soup when you're sick.
>> > > It's also fine in chicken salad.
>> >
>> > Dunno as I'd try to make soup of it but chicken salad, yes and
>> > cassaroles work too. Texture more apt to break up but that isn't
>> > always a 'bad thing'.
>> >
>> > > You can even get a whole chicken in a can. Bones and all. I
>> > > haven't tried that. But they do sell them at Winco.
>> >
>> > Sue Bee was the brand of that which I recall. It's an odd item that
>> > hung on after refridgeration was common and is much like your
>> > smaller cans of chicken but with wasted bone and skin space. They
>> > did something with the 'juice' though that made it so you could
>> > make gravy from it pretty well just by adding sifted all purpose
>> > flour.
>> >
>> > Main thing the whole chicken in a can does very well is make a fast
>> > chicken soup. You can debone it cold, add the meat and the rest of
>> > the can's stuff and a bit of pasta/veggies and have a pretty good
>> > soup in 30 mins.
>>
>> I remember the Sue Bee brand. We used to sell it occasionally when I
>> worked at K Mart. It was chicken and dumplings I think. Very good
>> for a canned product.
>
> There that one too where it was a stew with dumplings.
>
> I can make better in 45 mins with cooked chicken and canned biscuits
> (or 1.5 hours to make real dumplings) but sometimes, 10 mins heating of
> a can wins the mix and I add stuff to make it better.

Yes. I too can make chicken and dumplings with my eyes closed and it is
better. But back when I was very poor and only needed food for myself, a
can of that stuff was fine. Now the Campbell's Chicken and Dumpling soup?
Oh gawd! I am just glad they quit making it. That was my brother's
favorite. I don't know what they did to those dumplings! They were tiny
little things and you could just keep chewing and chewing them and they
wouldn't go anywhere.

Julie Bove wrote:
> Jean B. wrote:
>> Julie Bove wrote:
>>> "KenK" > wrote in message
>>> ...
>>>> A chicken noodle casserole recipe I DLed and tried was not very
>>>> good. Could someone post a favorite please?
>>> What I've been making for my daughter is (and I don't measure
>>> ingredients), about 3 servings of cooked pasta, a can or box of
>>> cream of chicken soup, large can of peas drained, a little bit of
>>> pepper and parsley and a large can of chicken, drained. You can add
>>> some onions and mushrooms to this if you want. Bake at 350 for
>>> about a half an hour or in the microwave for a few minutes until
>>> heated through. If you don't want to use the soup, you could use a
>>> jar or box of gravy. Works just as well.
>> That's allowed on SB? Is this whole grain pasta?
>
> Yes. Whole wheat pasta. I don't think peas are allowed but I don't know
> the reasoning behind it. Beans are not only allowed but encouraged. So I
> don't see why peas wouldn't be. But seeing as how we only eat peas 2-3
> times a year, it wasn't a big deal to me. Normally I would have added other
> veggies such as mushrooms, onions, celery and the like. But this wasn't a
> meal I had planned. She wasn't feeling well and I was in a hurry to make
> something. I didn't dare feed her what I had planned because it was more
> fiber than I think her stomach could have handled. And as it turns out, I
> was correct.
>
>
Ah. I can see that if Angela wasn't feeling well, you'd want to
make something that would appeal to her.

--

"Jean B." > wrote in message
...
> Julie Bove wrote:
>> Jean B. wrote:
>>> Julie Bove wrote:
>>>> "KenK" > wrote in message
>>>> ...
>>>>> A chicken noodle casserole recipe I DLed and tried was not very
>>>>> good. Could someone post a favorite please?
>>>> What I've been making for my daughter is (and I don't measure
>>>> ingredients), about 3 servings of cooked pasta, a can or box of
>>>> cream of chicken soup, large can of peas drained, a little bit of
>>>> pepper and parsley and a large can of chicken, drained. You can add
>>>> some onions and mushrooms to this if you want. Bake at 350 for
>>>> about a half an hour or in the microwave for a few minutes until
>>>> heated through. If you don't want to use the soup, you could use a
>>>> jar or box of gravy. Works just as well.
>>> That's allowed on SB? Is this whole grain pasta?
>>
>> Yes. Whole wheat pasta. I don't think peas are allowed but I don't know
>> the reasoning behind it. Beans are not only allowed but encouraged. So
>> I don't see why peas wouldn't be. But seeing as how we only eat peas 2-3
>> times a year, it wasn't a big deal to me. Normally I would have added
>> other veggies such as mushrooms, onions, celery and the like. But this
>> wasn't a meal I had planned. She wasn't feeling well and I was in a
>> hurry to make something. I didn't dare feed her what I had planned
>> because it was more fiber than I think her stomach could have handled.
>> And as it turns out, I was correct.
> Ah. I can see that if Angela wasn't feeling well, you'd want to make
> something that would appeal to her.

Yes. This is not something she would normally eat. But she did really like
it.

Julie Bove wrote:
> "Jean B." > wrote in message
> ...
>> Julie Bove wrote:
>>> Jean B. wrote:
>>>> Julie Bove wrote:
>>>>> "KenK" > wrote in message
>>>>> ...
>>>>>> A chicken noodle casserole recipe I DLed and tried was not very
>>>>>> good. Could someone post a favorite please?
>>>>> What I've been making for my daughter is (and I don't measure
>>>>> ingredients), about 3 servings of cooked pasta, a can or box of
>>>>> cream of chicken soup, large can of peas drained, a little bit of
>>>>> pepper and parsley and a large can of chicken, drained. You can add
>>>>> some onions and mushrooms to this if you want. Bake at 350 for
>>>>> about a half an hour or in the microwave for a few minutes until
>>>>> heated through. If you don't want to use the soup, you could use a
>>>>> jar or box of gravy. Works just as well.
>>>> That's allowed on SB? Is this whole grain pasta?
>>> Yes. Whole wheat pasta. I don't think peas are allowed but I don't know
>>> the reasoning behind it. Beans are not only allowed but encouraged. So
>>> I don't see why peas wouldn't be. But seeing as how we only eat peas 2-3
>>> times a year, it wasn't a big deal to me. Normally I would have added
>>> other veggies such as mushrooms, onions, celery and the like. But this
>>> wasn't a meal I had planned. She wasn't feeling well and I was in a
>>> hurry to make something. I didn't dare feed her what I had planned
>>> because it was more fiber than I think her stomach could have handled.
>>> And as it turns out, I was correct.
>> Ah. I can see that if Angela wasn't feeling well, you'd want to make
>> something that would appeal to her.
>
> Yes. This is not something she would normally eat. But she did really like
> it.
>
>
I know when my daughter doesn't feel well, she like comfort food.

--

On 10/18/2012 9:17 PM, Christine Dabney wrote:

>
> Now, this discussion (no matter how off track it has gotten) has
> gotten me in the mood for something like tuna noodle casserole.
> Chicken and noodles sounds good too..but I think I have most of the
> ingredients for tuna noodle casserole. Now, to bring this back to
> food and cooking...what has to go into a tuna noodle casserole? Is it
> noodles? Or can it be macaroni? And what else? I have seen some
> recipes that add sauteed mushrooms.... And somewhere (not sure
> where-here?) someone added broccoli.
> I have had tuna noodle casserole on occasion...but not much. Maybe
> 2-3 times in my lifetime...and I have never made it myself. I
> honestly cannot remember what was in it, other than tuna and
> noodles...


A quick version is creamed tuna (or chicken) on toast, pretty much the
same ingredients (canned soup or bechamel, frozen peas, mushrooms if you
have them) but no noodles to cook. It's a quick and easy Sunday night
dinner a few tines a year.

gloria p

On Thu, 18 Oct 2012 21:17:36 -0600, Christine Dabney
> wrote:

> I have had tuna noodle casserole on occasion...but not much. Maybe
> 2-3 times in my lifetime...and I have never made it myself. I
> honestly cannot remember what was in it, other than tuna and
> noodles...

The thought always sounds good to me, but I made it once and didn't
like it at all. I await your opinion of what you make.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 18 Oct 2012 21:28:54 -0600, gloria p >
wrote:

> A quick version is creamed tuna (or chicken) on toast, pretty much the
> same ingredients (canned soup or bechamel, frozen peas, mushrooms if you
> have them) but no noodles to cook.

I like that a whole bunch. Love it in fact. Can't understand why I
don't like tuna noodle casserole. Maybe I don't like noodles and tuna
together.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Oct 18, 6:06*pm, "Julie Bove" > wrote:
> "cshenk" > wrote in message
>
> ...
>
>
>
>
>
>
>
>
>
> > Julie Bove wrote in rec.food.cooking:
>
> >> Bryan wrote:
> >> > On Oct 17, 7:20 pm, (Judy Haffner) wrote:
>
> >> > > 1 can ( or jar) chicken gravy
>
> >> > The only even marginally legitimate use for jarred "gravy" is an
> >> > extender for real gravy. *At least you only had one inappropriate
> >> > ingredient.
>
> >> > > Judy
>
> >> > --Bryan
>
> >> You are probably one of the snootiest people *I have run across! *I
> >> would also venture to guess that most people in the US also use a
> >> canned, jarred or pouched gravy. *Most of that stuff has things in it
> >> that we don't eat but I do buy a boxed, gluten free gravy and it is
> >> perfectly fine. *I have had some people's made from scratch gravy and
> >> it left a lot to be desired. Lumpy and not seasoned well.
>
> > No problem, Gravy is one of the things I do not do all that well
> > because i didnt grow up with it as a normal side. *I can manage but
> > mine is not better than jarred types. *My only claim to fame is it isnt
> > worse (grin) and it;s cheaper to make my own plus fun to do.
>
> We didn't grow up with it either. *I was forced to learn how to make it when
> my daughter was first diagnosed with food intolerances. *Mine has always
> come out fine. *In those days there were no gluten free products available
> that didn't also contain dairy or soy. *Now there are.
>
> And I still might make my own, depending on what I am doing. *If I want
> hamburger gravy or chicken gravy with bits of chicken in it or the same with
> turkey, I'll make my own. *But if I want it to moisten a casserole, I'll buy
> the purchased. *Oh and...I did get several of the boxed gravies for free
> after I wrote to the company and said that I couldn't figure out how to open
> their product. *They sent me a lot of high value coupons. *That was very
> nice.
>
> I will almost always get a product for free if it is something I can use or
> if it is something I can pass on to the food bank. *I do not as a general
> rule get junk foods like that or things that some of those extreme couponers
> stockpile like Frank's Red Hot Sauce or Yakisoba noodles. *Nobody here eats
> that stuff. *And I'd be willing to bet that the folks who use the food bank
> won't have much use for a hot sauce and probably already have enough of
> those free noodles. *But at times I get coupons for free products that not a
> lot of other people get and I will get those and either find a way to use
> them or pass them on to someone who can use them.
>
> Right now we are making an effort to use up the plethora in our cupboards..
> Because we didn't know when my husband would be getting his next paycheck,
> we immediately began searching for deals and stocking up on non-perishable
> things. *Thankfully he does have a job now and he is currently making the
> same wage as before, save for the amount he has to pay for his apartment in
> NY. *But I feel that we should still use up some of what we have now for a
> few weeks and that will allow me to save for Christmas. *I did have the
> canned chicken, the pasta and the peas. *I did buy the soup but it was on
> sale for a good price. *It really would have cost me more money had I made
> it from scratch because I didn't have all of the ingredients. *I would have
> had to buy cream and I would have no other use for the leftover cream.
> That's just not something we use.

Free coupons for your lack of being able to open a package? Wow, I
just don't know what to say.

merryb wrote:
> On Oct 18, 6:06 pm, "Julie Bove" > wrote:
>> "cshenk" > wrote in message
>>
>> ...
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>> Julie Bove wrote in rec.food.cooking:
>>
>>>> Bryan wrote:
>>>>> On Oct 17, 7:20 pm, (Judy Haffner) wrote:
>>
>>>>>> 1 can ( or jar) chicken gravy
>>
>>>>> The only even marginally legitimate use for jarred "gravy" is an
>>>>> extender for real gravy. At least you only had one inappropriate
>>>>> ingredient.
>>
>>>>>> Judy
>>
>>>>> --Bryan
>>
>>>> You are probably one of the snootiest people I have run across! I
>>>> would also venture to guess that most people in the US also use a
>>>> canned, jarred or pouched gravy. Most of that stuff has things in
>>>> it that we don't eat but I do buy a boxed, gluten free gravy and
>>>> it is perfectly fine. I have had some people's made from scratch
>>>> gravy and it left a lot to be desired. Lumpy and not seasoned well.
>>
>>> No problem, Gravy is one of the things I do not do all that well
>>> because i didnt grow up with it as a normal side. I can manage but
>>> mine is not better than jarred types. My only claim to fame is it
>>> isnt worse (grin) and it;s cheaper to make my own plus fun to do.
>>
>> We didn't grow up with it either. I was forced to learn how to make
>> it when my daughter was first diagnosed with food intolerances. Mine
>> has always come out fine. In those days there were no gluten free
>> products available that didn't also contain dairy or soy. Now there
>> are.
>>
>> And I still might make my own, depending on what I am doing. If I
>> want hamburger gravy or chicken gravy with bits of chicken in it or
>> the same with turkey, I'll make my own. But if I want it to moisten
>> a casserole, I'll buy the purchased. Oh and...I did get several of
>> the boxed gravies for free after I wrote to the company and said
>> that I couldn't figure out how to open their product. They sent me a
>> lot of high value coupons. That was very nice.
>>
>> I will almost always get a product for free if it is something I can
>> use or if it is something I can pass on to the food bank. I do not
>> as a general rule get junk foods like that or things that some of
>> those extreme couponers stockpile like Frank's Red Hot Sauce or
>> Yakisoba noodles. Nobody here eats that stuff. And I'd be willing to
>> bet that the folks who use the food bank won't have much use for a
>> hot sauce and probably already have enough of those free noodles.
>> But at times I get coupons for free products that not a lot of other
>> people get and I will get those and either find a way to use them or
>> pass them on to someone who can use them.
>>
>> Right now we are making an effort to use up the plethora in our
>> cupboards. Because we didn't know when my husband would be getting
>> his next paycheck, we immediately began searching for deals and
>> stocking up on non-perishable things. Thankfully he does have a job
>> now and he is currently making the same wage as before, save for the
>> amount he has to pay for his apartment in NY. But I feel that we
>> should still use up some of what we have now for a few weeks and
>> that will allow me to save for Christmas. I did have the canned
>> chicken, the pasta and the peas. I did buy the soup but it was on
>> sale for a good price. It really would have cost me more money had I
>> made it from scratch because I didn't have all of the ingredients. I
>> would have had to buy cream and I would have no other use for the
>> leftover cream. That's just not something we use.
>
> Free coupons for your lack of being able to open a package? Wow, I
> just don't know what to say.

You obviously have not seen the packaging. I wrote about it at the time
that I got the new packaging. There is a plastic piece that you have to
lift up. I have learned to do this with a butter knife because there is a
little sharp bit underneath. If you use your fingers, it will stab you.
You then have to push the remaining plastic and foil down into the box.
Again I use a butter knife because I don't want to break a nail. Very poor
way of opening a product, IMO.

I have bought other boxed things that have a plastic ring that you lift up.
Or even just a piece of foil that you lift off. This is not like that. Not
at all.

On 10/17/2012 8:50 AM, KenK wrote:
> A chicken noodle casserole recipe I DLed and tried was not very good. Could
> someone post a favorite please?
>
> TIA

The Methodist church, where I grew up, cooked Chicken Spaghetti as a
fund raiser. This is the recipe my MIL used. She cooked one whole
chicken, and used that plus the seasoned chicken broth to make this dish.

Becca

Chicken Spaghetti

4 cups shredded or cubed cooked chicken
2 cans cream of mushroom soup, undiluted
2-1/2 cups chicken broth
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound Velveeta, cubed
1 package (12 ounces) spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional

Directions

In a soup kettle or Dutch oven, combine the first nine ingredients.
Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir
in cheese until melted. Add the spaghetti and olives.

Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze
one casserole for up to 3 months. Cover and bake the second casserole at
325° for 40 minutes. Uncover and bake 10 minutes longer.

On 10/17/2012 10:34 AM, Julie Bove wrote:
> "KenK" > wrote in message
> ...
>> A chicken noodle casserole recipe I DLed and tried was not very good. Could
>> someone post a favorite please?
>
> What I've been making for my daughter is (and I don't measure ingredients),
> about 3 servings of cooked pasta, a can or box of cream of chicken soup,
> large can of peas drained, a little bit of pepper and parsley and a large
> can of chicken, drained. You can add some onions and mushrooms to this if
> you want. Bake at 350 for about a half an hour or in the microwave for a
> few minutes until heated through. If you don't want to use the soup, you
> could use a jar or box of gravy. Works just as well.
>
>
How does that work for the SB diet? I haven't been on it nor have I
researched it, but I thought all diets mean you have to measure
ingredients? Just curious...

On 10/17/2012 6:46 PM, dsi1 wrote:
>
> Sara Lee Coconut Layer cake is pretty darn tootin' good too. I'm not a
> big fan of cake but I'd be dumb to turn down a slice. The amazing thing
> is that you can have it anytime. All you have to do is pull it out of
> the freezer and let it thaw. It sounds ridiculous but it's true.

I rarely eat dessert but you can do that with homemade, too. I made a
carrot cake quite a few months ago and froze single serving sized slices
first on a cookie sheet, then into vacuum sealed foodsaver bags which
can keep it good for months. Might not be cheaper but you can control
the ingredients.

On 10/18/2012 8:55 PM, cshenk wrote:

> I just bozo-bin filed one of them. I got tired of the huge number of
> messages with 200 lines and a one liner at the bottom.
>
> I don;t care if one top posts or bottom posts. I do not want my time
> wasted scrolling through 200 lines to get 'mee too' at the bottom.
>
> I bottom post normally (keeps the attributes easier for most of us) but
> I*trim what i am not replying to off*.

Same here. Not just annoying, but hard to find the line with the actual
reply. Sometimes I use the space key to get to the bottom of the post
and most of the time with the long ones with so much spacing, it just
space-keys on to the next post. No big loss.

On 10/18/2012 12:00 AM, Julie Bove wrote:

> Not that it's any of your beeswax.


See Julie, this is what you should always say. You let it all out there
for everyone to comment about and you get offended when someone does.
Leave it outside of Usenet if you want this to stop. But for real, as
much as you've already let fly I don't think it will stop.

On 10/18/2012 8:47 PM, cshenk wrote:

> wrote in rec.food.cooking:
>
>> On Wednesday, October 17, 2012 9:33:02 PM UTC-4, cshenk wrote:
>>> wrote in rec.food.cooking:
>>>
>>>
>>>
>>> You seriously need to learn to trim your posts. 50 today with one
>>>
>>> liners at the bottom and 200 or more quoted lines.
>>
>> Suck it.
>
> Bozo bin, might see you again if someone quotes you.
>
Carol, Julie does the same thing as well as many others. KF them all.

Cheryl wrote in rec.food.cooking:

> On 10/18/2012 8:55 PM, cshenk wrote:
>
> > I just bozo-bin filed one of them. I got tired of the huge number
> > of messages with 200 lines and a one liner at the bottom.
> >
> > I don;t care if one top posts or bottom posts. I do not want my
> > time wasted scrolling through 200 lines to get 'mee too' at the
> > bottom.
> >
> > I bottom post normally (keeps the attributes easier for most of us)
> > but I*trim what i am not replying to off*.
>
> Same here. Not just annoying, but hard to find the line with the
> actual reply. Sometimes I use the space key to get to the bottom of
> the post and most of the time with the long ones with so much
> spacing, it just space-keys on to the next post. No big loss.

The big thing is lazy people with livemail, unwilling to check other
newsgroup readers out for one that works.

When I had a computer die, I tested livemail and went 'hell no' so
spent about 15 mins trolling google for alternatives and found xananews
(freeware) suits me well. I tested a message or so here with it and
folks are happy enough with it's quoting to be workable.

It's not that hard. It's freeware! I use livemail for email and
xananews for newsgroups.


--

Ema Nymton wrote in rec.food.cooking:

> On 10/17/2012 8:50 AM, KenK wrote:
> > A chicken noodle casserole recipe I DLed and tried was not very
> > good. Could someone post a favorite please?
> >
> > TIA
>
> The Methodist church, where I grew up, cooked Chicken Spaghetti as a
> fund raiser. This is the recipe my MIL used. She cooked one whole
> chicken, and used that plus the seasoned chicken broth to make this
> dish.
>
> Becca
>
> Chicken Spaghetti
>
> 4 cups shredded or cubed cooked chicken
> 2 cans cream of mushroom soup, undiluted
> 2-1/2 cups chicken broth
> 1 medium green pepper, chopped
> 1 medium onion, chopped
> 2 celery ribs, chopped
> 2 tablespoons dried parsley flakes
> 1/2 teaspoon salt
> 1/2 teaspoon pepper
> 1 pound Velveeta, cubed
> 1 package (12 ounces) spaghetti, cooked and drained
> 1 can (2-1/4 ounces) sliced ripe olives, optional
>
> Directions
>
> In a soup kettle or Dutch oven, combine the first nine ingredients.
> Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes.
> Stir in cheese until melted. Add the spaghetti and olives.
>
> Transfer to two greased 11-in. x 7-in. baking dishes. Cover and
> freeze one casserole for up to 3 months. Cover and bake the second
> casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.

That works! Decent mix there other than I add spices (moe black
pepper, bit of paprika or chile powder) often to this.

--

Christine Dabney wrote:
> On Thu, 18 Oct 2012 23:07:03 -0400, "Jean B." > wrote:
>
>
>> I know when my daughter doesn't feel well, she like comfort food.
>
> Same here.
> When I first came home from the hospital this time...I didn't have
> much appetite. Still don't, but that is gradually clearing up. I
> glommed on to the mac and cheese I had made before I went into the
> hospital... I swear, it never tasted so good.
>
> Now, this discussion (no matter how off track it has gotten) has
> gotten me in the mood for something like tuna noodle casserole.
> Chicken and noodles sounds good too..but I think I have most of the
> ingredients for tuna noodle casserole. Now, to bring this back to
> food and cooking...what has to go into a tuna noodle casserole? Is it
> noodles? Or can it be macaroni? And what else? I have seen some
> recipes that add sauteed mushrooms.... And somewhere (not sure
> where-here?) someone added broccoli.
> I have had tuna noodle casserole on occasion...but not much. Maybe
> 2-3 times in my lifetime...and I have never made it myself. I
> honestly cannot remember what was in it, other than tuna and
> noodles...
>
> Christine
First, how are you doing, Christine?

I've never made tuna noodle casserole. Really! I don't recall my
mother making it either, but, I think when she was short on money,
she would make a casserole of mashed potato and tuna, which was
served with (tart!) mock hollandaise sauce.

As for what I'd put into it, based on other things, the sauce
would have a sour cream base.

--

On 10/19/2012 12:51 AM, merryb wrote:

> On Oct 18, 6:06 pm, "Julie Bove" > wrote:

I did buy the soup but it was on
>> sale for a good price. It really would have cost me more money had I made
>> it from scratch because I didn't have all of the ingredients. I would have
>> had to buy cream and I would have no other use for the leftover cream.
>> That's just not something we use.
>
> Free coupons for your lack of being able to open a package? Wow, I
> just don't know what to say.
>
And just when I was going to ignore her BS, not to mention that her
"husband" moved away for financial reasons but moved to probably the
most expensive place to live in the country.

On 10/17/2012 9:05 PM, cshenk wrote:

> KenK wrote in rec.food.cooking:
>
>> A chicken noodle casserole recipe I DLed and tried was not very good.
>> Could someone post a favorite please?
>>
>> TIA
>
> Hi Ken,
>
> Julie posted one to not very resounding reviews but the main problem is
> we can't tell if you are looking for a quick recipe (most chicken
> cassaroles are designed to be a fast item to make) or upscale epicure.
>
Carol, I thought I liked you, but wonder why you bring Julie's name into
your reply. It seems to me just as a way to play a game with the group
that says you support her. Seems odd to me.

"Cheryl" > wrote in message
...
> On 10/17/2012 10:34 AM, Julie Bove wrote:
>> "KenK" > wrote in message
>> ...
>>> A chicken noodle casserole recipe I DLed and tried was not very good.
>>> Could
>>> someone post a favorite please?
>>
>> What I've been making for my daughter is (and I don't measure
>> ingredients),
>> about 3 servings of cooked pasta, a can or box of cream of chicken soup,
>> large can of peas drained, a little bit of pepper and parsley and a large
>> can of chicken, drained. You can add some onions and mushrooms to this
>> if
>> you want. Bake at 350 for about a half an hour or in the microwave for a
>> few minutes until heated through. If you don't want to use the soup, you
>> could use a jar or box of gravy. Works just as well.
>>
>>
> How does that work for the SB diet? I haven't been on it nor have I
> researched it, but I thought all diets mean you have to measure
> ingredients? Just curious...

It is not necessary to measure food once you have been doing it for a while.
Some servings are fairly obvious. Such as one medium apple or a slice of
bread. Being a diabetic myself, I had to measure everything after I was
first diagnosed. We don't necessarily eat only from our Corelle dishes. I
have bought a variety of bowls in an assortment of sizes and I know how much
each one holds. I know exactly how much pasta I am putting in a casserole
or soup or whatever. And I know how to fluff things out with non starchy
vegetables, more meat, cheese, fish or whatever.

South Beach isn't a low carb diet as some people seem to think it is. Yes,
the first two weeks have you eating no carbs except for those in non-starchy
veggies and also beans. Beans are encouraged and unlimited. I don't think
this diet would work for everyone. It is intended for those people who have
intense carb cravings. And it is meant to stop the cravings. For that
reason it does restrict the carbs to very specific things. And other things
are always off limits.

After the two weeks you begin adding things back in gradually. I don't have
the books handy to look this up but I believe for the first day you add one
fruit. And then maybe the next day that same one fruit and a carb. Fruits
are not counted as carbs and neither are beans. Beans are always unlimited.

You gradually work up to where you are eating three fruits and three carbs
per day. Overall it is supposed to be a fairly low fat diet. You can eat
most meats, fish, eggs, cheese, nuts, seeds, etc. I think the only fruits
not allowed are watermelon and pineapple. Oh, no. Raisins are not allowed
either. There could be one or two other fruits not allowed but they are not
things that she ate so I wouldn't remember. For some reason carrots are not
allowed, however they are a favorite raw vegetable for her and they don't
seem to cause any carb cravings so she eats them. I don't think peas are
allowed but there again they don't cause problems for her. White potatoes
are not really allowed but the book does say if you do eat them, they should
be fried. Sweet potatoes are allowed.

Sugar is not supposed to be allowed but then someone...Kellogg's?...went out
and made South Beach snack and meal replacement bars that do have sugar in
them. So they changed to diet to accommodate these things. There are
several versions of the book. I believe the first one said you could eat a
serving of whatever the food was if it had 4g of sugar or less. Now it is
6g. Whole grains such as whole wheat, rye, quinoa, brown rice, buckwheat,
etc. are allowed. Corn is not allowed. But that to me is confusing because
it is a whole grain. So she does eat some popcorn. Not a lot.

Once in a while we get a bag from Target and split it. We do not get a
weekly bag like we used to. And once in a while I will make it at home for
her. She does eat some corn tortillas. We eat out for Mexican food a lot
and we know the owner of the restaurant. He prepares food specially for us.
He does make a low carb burrito on a whole wheat tortilla but she doesn't
like the tortilla or the huge amount of raw spinach that he puts in it. So
she will have a chicken or steak dish with the vegetables, the beans, no
rice and a corn tortilla. The way he does the plates, there is so much meat
on there that she is usually quite full before she even gets to the beans
and often she takes half of it home at that. And once I screwed up and
bought some salsa that had corn in it. I don't really like corn in my salsa
and I didn't care for it myself but she liked it. There was so little corn,
I didn't worry about it.

So on this diet you are supposed to eat three meals and two snacks daily.
The snacks are always supposed to include protein and vegetables. The
biggest problems she has with it are breakfast and lunch. Two meals she
doesn't want to eat much of. She just isn't very hungry then. But she
usually is very hungry by dinner time, especially on days like today where
she takes several hours of dance before we eat.

You can eat sugar free things and are encouraged to eat one sugar free treat
per day such as a frozen fudge bar, pudding, frozen pop, etc. There is even
a recipe that is supposed to be eaten in the beginning stages of the diet
but she didn't like it. It's Ricotta cheese mixed with artificial sweetener
and a flavor of your choice such as vanilla or cocoa. She does not eat much
of these treats most likely because such things have never been a part of
our diet.

"Cheryl" > wrote in message
...
> On 10/19/2012 12:51 AM, merryb wrote:
>
>> On Oct 18, 6:06 pm, "Julie Bove" > wrote:
>
> I did buy the soup but it was on
>>> sale for a good price. It really would have cost me more money had I
>>> made
>>> it from scratch because I didn't have all of the ingredients. I would
>>> have
>>> had to buy cream and I would have no other use for the leftover cream.
>>> That's just not something we use.
>>
>> Free coupons for your lack of being able to open a package? Wow, I
>> just don't know what to say.
>>
> And just when I was going to ignore her BS, not to mention that her
> "husband" moved away for financial reasons but moved to probably the most
> expensive place to live in the country.

The area where we live is not cheap. It's right up there with CA and NY,
both places we have lived before. He worked there before and they hired him
back. He is waiting for a job here but here there were no openings. He did
have to do something. We do need money to live off of. And his retirement
and my income aren't enough to keep this house.

"Cheryl" > wrote in message
...
> On 10/17/2012 9:05 PM, cshenk wrote:
>
>> KenK wrote in rec.food.cooking:
>>
>>> A chicken noodle casserole recipe I DLed and tried was not very good.
>>> Could someone post a favorite please?
>>>
>>> TIA
>>
>> Hi Ken,
>>
>> Julie posted one to not very resounding reviews but the main problem is
>> we can't tell if you are looking for a quick recipe (most chicken
>> cassaroles are designed to be a fast item to make) or upscale epicure.
>>
> Carol, I thought I liked you, but wonder why you bring Julie's name into
> your reply. It seems to me just as a way to play a game with the group
> that says you support her. Seems odd to me.

Well probably because I was the first one to reply to him!

On Fri, 19 Oct 2012 22:40:24 -0500, "cshenk" > wrote:

> The big thing is lazy people with livemail, unwilling to check other
> newsgroup readers out for one that works.
>
> When I had a computer die, I tested livemail and went 'hell no' so
> spent about 15 mins trolling google for alternatives and found xananews
> (freeware) suits me well. I tested a message or so here with it and
> folks are happy enough with it's quoting to be workable.
>
> It's not that hard. It's freeware! I use livemail for email and
> xananews for newsgroups.

Some people will never be able to split email and usenet between two
different applications. It's not in their DNA.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 19 Oct 2012 23:37:09 -0700, "Julie Bove"
> wrote:

>
> "Cheryl" > wrote in message
> ...
> > On 10/17/2012 10:34 AM, Julie Bove wrote:
> >> "KenK" > wrote in message
> >> ...
> >>> A chicken noodle casserole recipe I DLed and tried was not very good.
> >>> Could
> >>> someone post a favorite please?
> >>
> >> What I've been making for my daughter is (and I don't measure
> >> ingredients),
> >> about 3 servings of cooked pasta, a can or box of cream of chicken soup,
> >> large can of peas drained, a little bit of pepper and parsley and a large
> >> can of chicken, drained. You can add some onions and mushrooms to this
> >> if
> >> you want. Bake at 350 for about a half an hour or in the microwave for a
> >> few minutes until heated through. If you don't want to use the soup, you
> >> could use a jar or box of gravy. Works just as well.
> >>
> >>
> > How does that work for the SB diet? I haven't been on it nor have I
> > researched it, but I thought all diets mean you have to measure
> > ingredients? Just curious...
>
> It is not necessary to measure food once you have been doing it for a while.
> Some servings are fairly obvious. Such as one medium apple or a slice of
> bread. Being a diabetic myself, I had to measure everything after I was
> first diagnosed. We don't necessarily eat only from our Corelle dishes. I
> have bought a variety of bowls in an assortment of sizes and I know how much
> each one holds. I know exactly how much pasta I am putting in a casserole
> or soup or whatever. And I know how to fluff things out with non starchy
> vegetables, more meat, cheese, fish or whatever.
>
> South Beach isn't a low carb diet as some people seem to think it is. Yes,
> the first two weeks have you eating no carbs except for those in non-starchy
> veggies and also beans. Beans are encouraged and unlimited. I don't think
> this diet would work for everyone. It is intended for those people who have
> intense carb cravings. And it is meant to stop the cravings. For that
> reason it does restrict the carbs to very specific things. And other things
> are always off limits.
>
> After the two weeks you begin adding things back in gradually. I don't have
> the books handy to look this up but I believe for the first day you add one
> fruit. And then maybe the next day that same one fruit and a carb. Fruits
> are not counted as carbs and neither are beans. Beans are always unlimited.
>
> You gradually work up to where you are eating three fruits and three carbs
> per day. Overall it is supposed to be a fairly low fat diet. You can eat
> most meats, fish, eggs, cheese, nuts, seeds, etc. I think the only fruits
> not allowed are watermelon and pineapple. Oh, no. Raisins are not allowed
> either. There could be one or two other fruits not allowed but they are not
> things that she ate so I wouldn't remember. For some reason carrots are not
> allowed, however they are a favorite raw vegetable for her and they don't
> seem to cause any carb cravings so she eats them. I don't think peas are
> allowed but there again they don't cause problems for her. White potatoes
> are not really allowed but the book does say if you do eat them, they should
> be fried. Sweet potatoes are allowed.
>
> Sugar is not supposed to be allowed but then someone...Kellogg's?...went out
> and made South Beach snack and meal replacement bars that do have sugar in
> them. So they changed to diet to accommodate these things. There are
> several versions of the book. I believe the first one said you could eat a
> serving of whatever the food was if it had 4g of sugar or less. Now it is
> 6g. Whole grains such as whole wheat, rye, quinoa, brown rice, buckwheat,
> etc. are allowed. Corn is not allowed. But that to me is confusing because
> it is a whole grain. So she does eat some popcorn. Not a lot.
>
> Once in a while we get a bag from Target and split it. We do not get a
> weekly bag like we used to. And once in a while I will make it at home for
> her. She does eat some corn tortillas. We eat out for Mexican food a lot
> and we know the owner of the restaurant. He prepares food specially for us.
> He does make a low carb burrito on a whole wheat tortilla but she doesn't
> like the tortilla or the huge amount of raw spinach that he puts in it. So
> she will have a chicken or steak dish with the vegetables, the beans, no
> rice and a corn tortilla. The way he does the plates, there is so much meat
> on there that she is usually quite full before she even gets to the beans
> and often she takes half of it home at that. And once I screwed up and
> bought some salsa that had corn in it. I don't really like corn in my salsa
> and I didn't care for it myself but she liked it. There was so little corn,
> I didn't worry about it.
>
> So on this diet you are supposed to eat three meals and two snacks daily.
> The snacks are always supposed to include protein and vegetables. The
> biggest problems she has with it are breakfast and lunch. Two meals she
> doesn't want to eat much of. She just isn't very hungry then. But she
> usually is very hungry by dinner time, especially on days like today where
> she takes several hours of dance before we eat.
>
> You can eat sugar free things and are encouraged to eat one sugar free treat
> per day such as a frozen fudge bar, pudding, frozen pop, etc. There is even
> a recipe that is supposed to be eaten in the beginning stages of the diet
> but she didn't like it. It's Ricotta cheese mixed with artificial sweetener
> and a flavor of your choice such as vanilla or cocoa. She does not eat much
> of these treats most likely because such things have never been a part of
> our diet.
>
I should take a better look at this diet. A friend does it to get
into bathing suit shape, but it has always sounded so austere that I
wasn't interested. You're making it sound a lot easier than I thought
it would be, but maybe it's because my food life has evolved
(devolved?) into a similar eating style anyway.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 10/20/2012 7:48 AM, sf wrote:

> I should take a better look at this diet. A friend does it to get
> into bathing suit shape, but it has always sounded so austere that I
> wasn't interested. You're making it sound a lot easier than I thought
> it would be, but maybe it's because my food life has evolved
> (devolved?) into a similar eating style anyway.


The South Beach Diet replaces bad carbs with good carbs, and bad fats
with good fats. The diet seems to be helpful for diabetics or anyone
trying to control blood glucose levels. It is actually a healthy diet,
and it works well for my firstborn. When I want to lose weight, I go on
a low carb diet.

Becca

On Oct 20, 5:18*pm, Ema Nymton > wrote:
> On 10/20/2012 7:48 AM, sf wrote:
>
> > I should take a better look at this diet. *A friend does it to get
> > into bathing suit shape, but it has always sounded so austere that I
> > wasn't interested. *You're making it sound a lot easier than I thought
> > it would be, but maybe it's because my food life has evolved
> > (devolved?) into a similar eating style anyway.
>
> The South Beach Diet replaces bad carbs with good carbs, and bad fats
> with good fats. The diet seems to be helpful for diabetics or anyone
> trying to control blood glucose levels. It is actually a healthy diet,
> and it works well for my firstborn. When I want to lose weight, I go on
> a low carb diet.

South Beach and Zone are just Atkins Lite. To me, the key is being
sparing on carbs, especially worthless carbs like sugar soda and bland
starches, and consuming lots of good fats, especially monounsaturates.
>
> Becca

--Bryan

On Sat, 20 Oct 2012 17:17:46 -0500, Ema Nymton >
wrote:

> The South Beach Diet replaces bad carbs with good carbs, and bad fats
> with good fats. The diet seems to be helpful for diabetics or anyone
> trying to control blood glucose levels. It is actually a healthy diet,
> and it works well for my firstborn. When I want to lose weight, I go on
> a low carb diet.

Thanks, Becca! That would really help my husband. He says he's
"official" now, although he's not taking any medication yet. My blood
glucose level is on shaky ground, so it will help both of us.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila